1. Preheat the oven to 350°F (180°C). Line two baking sheets with baking parchment and set aside.

 

2. Chop the chocolate and add together with the butter to a heatproof/microwave-safe bowl. Melt over a pot with simmering water or in the microwave and mix until well combined. Let cool down a bit.

 

3. Add the eggs and both sugars to a large mixing bowl and whisk on high speed for about 5-6 minutes until light and fluffy. Add the vanilla extract and cooled chocolate mixture and mix until well combined. Mix the flour with cocoa powder, baking powder, and salt and add to the bowl – mix until just combined. Use a cookie scoop or two spoons to place dough portions on the baking sheets. Make sure to leave enough space in between because the cookies are spreading a lot. Bake for about 12 minutes. Take out of the oven and let cool down on the baking sheet until you can move them, then transfer to a wire rack and let cool down completely. While the cookies are cooling, repeat with the remaining dough and the second baking sheet.